Salmon with fennel and feta couscous
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Fennel
1 individual, cut into thin wedges
Red onion
1 medium, peeled, cut into 8 wedges
Garlic
2 clove(s), skins still intact
Calorie controlled cooking spray
4 spray(s)
Salmon, raw
250 g
Lemon Juice, Fresh
45 ml
Lemon
1 zest(s) of 1
Couscous, dry
200 g
Dill, Fresh
12 g, roughly chopped
Feta Cheese
100 g, crumbled
Chicken stock cube(s)
1 cube(s)
Instructions
1
Preheat the oven to 200C/180C fan. Put the fennel, onions and garlic cloves in a roasting tin and spray with calorie controlled spray. Roast in the oven for 20-25 minutes until soft. Remove from the oven and leave to cool. Reserve the garlic cloves. Meanwhile, put the salmon fillets on a sheet of baking foil and squeeze over the juice of half a lemon. Season well and cover with another piece of foil. Seal the edges to make a parcel. Place on a baking tray and bake in the oven for 12 minutes. Remove from the oven and leave to cool. Put the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to steam for ten minutes. Remove the plate and fluff the grains with a fork. Leave to cool. When the couscous is at room temperature, stir through the roasted fennel and onions, along with the dill. Mix the pulp from the garlic with the remaining lemon juice and zest and stir this through the couscous. Season well, and then gently fold through flakes of the baked salmon and crumbled feta.
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